Cooking Instructions

• In a large soup pot or Dutch oven, cook the bacon over medium-high heat until crispy. Remove from the pot and place on a paper towel to soak up excess oil.
• In the same pot, add the ground beef to the bacon grease. Break it apart and cook for 4-5 minutes, until no longer pink. Remove excess liquid.
• Add the butter to the ground beef. Stir in the chopped onions, celery, carrots, and minced garlic. Cook for 4-5 minutes, or until the vegetables soften. Add the cubed potatoes and Worcestershire sauce. Cook for another 5 minutes. Sprinkle the flour over the meat and vegetable mixture. Stir well to combine.
• Slowly pour in the chicken broth and flour while stirring constantly to avoid lumps. Bring the mixture to a simmer, then reduce the heat to low and cover. Allow it to simmer for 15 minutes or until the potatoes are tender.
• Add the heavy cream and stir until combined. Fold through the shredded cheese and let everything simmer until the cheese melts. Season with salt and pepper.
• Ladle the soup into bowls and top with crispy bacon and chopped pickles.